CN105747201A - Method for preparing microcrystalline cellulose micro-capsule low-energy food additive - Google Patents
Method for preparing microcrystalline cellulose micro-capsule low-energy food additive Download PDFInfo
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- CN105747201A CN105747201A CN201610113567.9A CN201610113567A CN105747201A CN 105747201 A CN105747201 A CN 105747201A CN 201610113567 A CN201610113567 A CN 201610113567A CN 105747201 A CN105747201 A CN 105747201A
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- Prior art keywords
- microcrystalline cellulose
- food
- wall material
- food additive
- energy
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- Pending
Links
- 229920000168 Microcrystalline cellulose Polymers 0.000 title claims abstract description 39
- 235000019813 microcrystalline cellulose Nutrition 0.000 title claims abstract description 39
- 239000008108 microcrystalline cellulose Substances 0.000 title claims abstract description 38
- 229940016286 microcrystalline cellulose Drugs 0.000 title claims abstract description 38
- 239000003094 microcapsule Substances 0.000 title claims abstract description 30
- 235000013373 food additive Nutrition 0.000 title claims abstract description 27
- 239000002778 food additive Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 235000010980 cellulose Nutrition 0.000 claims abstract description 11
- 229920002678 cellulose Polymers 0.000 claims abstract description 11
- 239000001913 cellulose Substances 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 10
- 229920002521 macromolecule Polymers 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 4
- 239000006057 Non-nutritive feed additive Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000001856 Ethyl cellulose Substances 0.000 claims description 3
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 3
- 229920001249 ethyl cellulose Polymers 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 241000206672 Gelidium Species 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 239000003431 cross linking reagent Substances 0.000 claims description 2
- 239000002270 dispersing agent Substances 0.000 claims description 2
- 235000010944 ethyl methyl cellulose Nutrition 0.000 claims description 2
- 239000001761 ethyl methyl cellulose Substances 0.000 claims description 2
- 235000003084 food emulsifier Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 229920000591 gum Polymers 0.000 claims 1
- 239000003999 initiator Substances 0.000 claims 1
- 239000001923 methylcellulose Substances 0.000 abstract description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 abstract 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 abstract 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 abstract 1
- 229940071676 hydroxypropylcellulose Drugs 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000019890 Amylum Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000008104 plant cellulose Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 239000011258 core-shell material Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- -1 for people Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a method for preparing a microcrystalline cellulose micro-capsule low-energy food additive. The method comprises the following steps: (1) adding food-grade microcrystalline cellulose granules into a macromolecule wall material solution so as to prepare slurry of which the solid content is 10-40wt%, and stirring for 0.5-10 hours at 0-100 DEG C; and (2) drying the slurry so as to prepare the microcrystalline cellulose micro-capsule low-energy food additive of which the particle size is 10-180mu m, wherein the cellulose of the microcrystalline cellulose granules in the step (1) is ethyecellulose, methylcellulose or hydroxypropyl-cellulose, and the particle size is 50-200 meshes; the macromolecule wall material solution in the step (2) is a solution containing a microcapsule wall material and a food processing auxiliary; the prepared food additive contains 80-99.8% of the food-grade microcrystalline cellulose, 0.1-10% of the microcapsule wall material and 0.1-10% of the food processing auxiliary. By adopting the method, the addition amount of the low-energy food additive in food can be 10-50%, and the requirement of losing weight of people can be met.
Description
Technical field
The invention belongs to low-energy food additive processing technique field, relate generally to a kind of microcrystalline cellulose microcapsules low-energy food and add
Add the preparation method of agent.
Background technology
According to statistics, in western developed country, overweight crowd has accounted for more than the 36% of total population, in China's overweight
Population accounts for the 28% of total population.The main cause of overweight is caused by high-energy food, when people's food digestion absorption
During the energy that energy is consumed more than activity, dump energy can be converted into fat and accumulate in vivo.The obese people of overweight
The often easy illness such as induced Diabetic, hypertension, high fat of blood, cardiovascular disease.Successful weight loss has become the healthy phase of obese people
Hope.Owing to keeping fit through sport, the fat-reducing mode such as weight reduction with drugs be difficult to adhere to for a long time, and material object is lost weight, owing to itself is difficult to heavily fortified point
Hold, add the temptation of cuisines, make food fat-reducing be difficult to reach the requirement of energy balance, so population of being obese is continuing increase.
On the premise of meeting people's appetite, food adds low-energy food additive, by the energy (calorie) of food
Lower, be the good method reducing overweight crowd.
There is not cellulase in the digestive system of people, it is impossible to digest and assimilate plant cellulose, for people, cellulose is because of cannot
Digest and assimilate without producing energy.
The sanitary standard of food additives is can be only achieved after being only processed into microcrystalline cellulose as food plant cellulose.But crystallite
When cellulose is as food additives, addition i.e. affects food mouthfeel, local flavor and quality more than 2%, it is impossible to food is greatly lowered
The energy of product.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of microcrystalline cellulose microcapsules low-energy food additive, this preparation side
Method does wall material with edible macromolecular material, by food-grade cellulose elements such as ethyl cellulose, methylcellulose, hydroxylated celluloses
It is prepared as a kind of low-energy food additive that can add in a large number in food, specifically includes following steps:
(1) being joined in macromolecule wall material solution by the microcrystalline cellulose crude granule of food-grade, making solid content is 10-40wt%
Slurry, at temperature is 30-100 DEG C, stir 0.5～10 hour；
(2) above-mentioned slurry is dried, makes the microcrystalline cellulose microcapsules low-energy food additive that particle diameter is 10-180 micron；
Microcrystalline cellulose crude granule in step (1) is ethyl cellulose, methylcellulose or hydroxylated cellulose, and particle diameter is 50～200
Mesh；
Macromolecule wall material solution in step (2) is the solution containing microcapsule wall material and food processing aid；
The above-mentioned microcrystalline cellulose microcapsules low-energy food additive made includes: the microcrystalline cellulose of food-grade
80%-99.8%；Microcapsule wall material 0.1%-10%；Food processing aid 0.1%-10%.In said ratio, major part is crystallite
Cellulose, it is ensured that the local flavor of food.
Further, above-mentioned microcapsule wall material be edible gelatin, Arabic gum, xanthans, agar-agar, algin, carragheen,
At least one in pectin, guar gum, carrageenin, cornstarch, potato starch, wheaten starch or rice starch；On
Stating food processing aid is food emulsifier, food additive, edible dispersant, edible crosslinking agent, edible polymerization initiation
At least one in agent.These feed distribution are extensive, affordable, are suitable for making food additives.
Further, in step (2), the method that slurry is dried can use freeze-drying, spray drying process or fluidized bed drying
Method.When using freeze-drying, wherein temperature is 1 DEG C～-30 DEG C, and pressure is negative pressure 10Pa-40Pa.When using spray drying process,
Wherein EAT 120 DEG C-300 DEG C, leaving air temp 50 DEG C-200 DEG C.Use fluid-bed drying: temperature is 80 DEG C-300 DEG C.
In the present invention, comminuted fibres element is joined in macromolecule wall material solution, during stirring, to various materials
Produce shearing, homogeneous and emulsification, make material produce the multiple reactions such as cross-linking reaction, Electrostatic Absorption, encystation reaction, formed
Cellulose microcapsules, are finally dried slurry, obtain microcrystalline cellulose microcapsules low-energy food additive.
Cellulose is fabricated to microcrystalline cellulose microcapsules, i.e. with edible natural macromolecular material, microcrystalline cellulose is coated with
Come, form the microcapsules of a core shell structure；Due to the cladding of microcapsule wall material, coarse cellulose surface becomes smooth, fine
The high water absorbing capacity of dimension element is inhibited.
Microcrystalline cellulose microcapsules low-energy food additive adding in the food such as wheat flour, rice meal obtained by the present invention
Dosage can reach 10-50%, can be used for making the food such as bread, biscuit, steamed bun, noodles, cake, ice cream, and substantially
Do not affect the mouthfeel of food, local flavor and quality, it is possible to meet the needs of people's fat-reducing.Due to microcrystalline cellulose will not digested also
Being absorbed by the body, the most do not produce energy, therefore can be lowered by the energy of food, the percentage of the addition of additive determines
The percentage that energy reduces, concrete addition can be set according to target group.
Detailed description of the invention
Embodiment 1:
It is configured to the aqueous solution with 200 mesh edible microcrystalline celluloses, edible gelatin and food processing aid, wherein solid content wraps
Contain, edible microcrystalline cellulose 90%-99.8%, edible gelatin 0.1%-5%, food processing aid 0.1%-5%；Water is solid
3-6 times of thing.By aqueous solution mix and blend, react 0.5-6 hour at 30 DEG C-100 DEG C, form slurry, then dry with spraying
Dry method removes moisture, obtains microcrystalline cellulose microcapsules low-energy food additive.
Design parameter in this embodiment is: solid content comprises microcrystalline cellulose 96%, edible gelatin 3% and food cation to be helped
Agent 1%, water is 6 times of solid content, reaction temperature 60 DEG C, reaction time 60min.Slurry is spray-dried EAT 220 DEG C,
Leaving air temp 90 DEG C, finished product moisture content is less than 13%, granularity 80 microns.
Microcrystalline cellulose microcapsules low-energy food additive obtained by the present embodiment is in the food such as wheat flour, rice meal
Addition is when 10-50%, without bad mouthfeel, local flavor and quality be not added with microcrystalline cellulose microcapsules low-energy food additive
Time suitable.
Embodiment 2:
It is configured to the aqueous solution, Qi Zhonggu with edible microcrystalline cellulose, plant amylum and the food processing aid of 100 mesh-200 mesh
Shape thing comprises, edible microcrystalline cellulose 80%-99.8%, plant amylum 0.1%-10%, food processing aid 0.1%-10%,
Water is 5-10 times of solid content.First plant amylum use water is dissolved or heat modification, then by microcrystalline cellulose and food processing aid
Addition is uniformly mixed, and reacts 1-5h, obtain flowable viscous paste, remove water by spray drying process at 30 DEG C-100 DEG C
Point, obtain microcrystalline cellulose microcapsules low-energy food additive.
Design parameter in this embodiment is: solid content comprises microcrystalline cellulose 95%, cornstarch 4.8%, thickener xanthans
0.2%, water is 5 times of solid content, first by starch use water dissolve, be heated to 95 DEG C, constant temperature 2h, add microcrystalline cellulose and
Thickener xanthans, stirs.Remove water by spray drying process, obtain microcrystalline cellulose microcapsules low-energy food additive.
Claims (5)
1. a preparation method for microcrystalline cellulose microcapsules low-energy food additive, comprises the steps:
(1) being joined in macromolecule wall material solution by the microcrystalline cellulose crude granule of food-grade, making solid content is 10-40wt%
Slurry, at temperature is 30-100 DEG C, stir 0.5～10 hour；
(2) above-mentioned slurry is dried, makes the microcrystalline cellulose microcapsules low-energy food additive that particle diameter is 10-180 micron；
Microcrystalline cellulose crude granule in step (1) is ethyl cellulose, methylcellulose or hydroxylated cellulose, and particle diameter is 50-200
Mesh；
Macromolecule wall material solution in step (1) is the solution containing microcapsule wall material and food processing aid；
The above-mentioned microcrystalline cellulose microcapsules low-energy food additive made includes:
The microcrystalline cellulose 80%-99.8% of food-grade；
Microcapsule wall material 0.1%-10%；
Food processing aid 0.1%-10%.
Preparation method the most according to claim 1, it is characterised in that
Described microcapsule wall material is edible gelatin, Arabic gum, xanthans, agar-agar, algin, carragheen, pectin, melon
At least one in that bean gum, carrageenin, cornstarch, potato starch, wheaten starch or rice starch；
Described food processing aid is that food emulsifier, food additive, edible dispersant, edible crosslinking agent, edible gather
Close at least one in initiator.
Preparation method the most according to claim 1, it is characterised in that
In step (2), the method that slurry is dried is freeze-drying, and wherein temperature is 1 DEG C～-30 DEG C, and pressure is negative pressure
10Pa-40Pa。
Preparation method the most according to claim 1, it is characterised in that
In step (2), the method that slurry is dried is spray drying process, wherein EAT 120 DEG C-300 DEG C, leaving air temp 50 DEG C
-200℃。
Preparation method the most according to claim 1, it is characterised in that
In step (2), the method that slurry is dried is fluid-bed drying: temperature is 80 DEG C-300 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610113567.9A CN105747201A (en) | 2016-02-29 | 2016-02-29 | Method for preparing microcrystalline cellulose micro-capsule low-energy food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610113567.9A CN105747201A (en) | 2016-02-29 | 2016-02-29 | Method for preparing microcrystalline cellulose micro-capsule low-energy food additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747201A true CN105747201A (en) | 2016-07-13 |
Family
ID=56330420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610113567.9A Pending CN105747201A (en) | 2016-02-29 | 2016-02-29 | Method for preparing microcrystalline cellulose micro-capsule low-energy food additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747201A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110121271A (en) * | 2016-11-07 | 2019-08-13 | 主厨低卡食品有限公司 | The non-starch polysaccharide of microencapsulation for diet food composition |
| US11882848B1 (en) | 2022-11-14 | 2024-01-30 | Calowry Inc. | Calorie-reduced chocolate product comprising hydrated dietary fiber and methods for producing same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3539365A (en) * | 1967-02-13 | 1970-11-10 | Fmc Corp | Dispersing and stabilizing agent comprising beta-1,4 glucan and cmc and method for its preparation |
| CN101057636A (en) * | 2007-05-14 | 2007-10-24 | 广东工业大学 | Production method for water tolerance food micro capsule |
| CN103842425A (en) * | 2011-10-05 | 2014-06-04 | Fmc有限公司 | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
-
2016
- 2016-02-29 CN CN201610113567.9A patent/CN105747201A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3539365A (en) * | 1967-02-13 | 1970-11-10 | Fmc Corp | Dispersing and stabilizing agent comprising beta-1,4 glucan and cmc and method for its preparation |
| CN101057636A (en) * | 2007-05-14 | 2007-10-24 | 广东工业大学 | Production method for water tolerance food micro capsule |
| CN103842425A (en) * | 2011-10-05 | 2014-06-04 | Fmc有限公司 | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110121271A (en) * | 2016-11-07 | 2019-08-13 | 主厨低卡食品有限公司 | The non-starch polysaccharide of microencapsulation for diet food composition |
| US11882848B1 (en) | 2022-11-14 | 2024-01-30 | Calowry Inc. | Calorie-reduced chocolate product comprising hydrated dietary fiber and methods for producing same |
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